Cowboy Cookie Baked Oatmeal

I get unreasonably excited every time I put out a new cookie oatmeal. This is one I have wanted to make for quite a while. Actually, I first wanted to make a monster cookie baked oatmeal, but that would require the use of M&Ms, and then I would have to splurge on vegan M&Ms, and I just wasn’t ready to spend my money on that. Just as I feel about vegan marshmallows. Maybe someday.

Cowboy Cookie Baked Oatmeal #Vegan #OatmealArtist

As much as I imagined myself making this, I wasn’t 100 percent sure what actually goes into a cowboy cookie. Truthfully, I’m not sure if I’ve ever even had one. All I knew is that there were nuts and chocolate involved.

To guide my recipe, I did what I always do: What Would Martha Stewart Do?

Cowboy Cookie Baked Oatmeal by the #OatmealArtist

Sure enough, Martha Stewart had a cowboy cookie recipe. In terms of the batter itself, it is nearly identical to a traditional chocolate chip cookie, but in addition to chocolate chips, it has pecans and coconut. Oh yeah, and oats! However, I have also seen walnuts used instead of pecans, but it seems that pecans are the definite norm.

P.S. If you’re looking for a zucchini-free version, the Breakfast Drama Queen has another version of this recipe, and it’s sweetened by dates!

Cowboy Cookie Baked Oatmeal by the #OatmealArtist #Vegan

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Cowboy Cookie Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup's worth of peeled and diced zucchini
  • 1/4 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/8 tsp molasses
  • 2 tsp maple syrup (or more)
  • 1/2 cup rolled oats
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • handful of semi-sweet chocolate chips or chopped chocolate
  • rounded 1 tbsp shredded coconut (I used unsweetened)
  • rounded 1 tbsp raw pecan OR walnut pieces

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small food processor, combine zucchini, milk, vanilla extract, molasses, maple syrup, oats, baking powder, baking soda, and salt. Process until it forms a smooth batter. If it looks too thick to you, add another tbsp of milk or water.
  3. Gently stir in chocolate chips, coconut, and nuts.
  4. Pour into the prepared ramekin. Bake for 18-22 minutes.

Just an FYI:

Cowboy Cookie Baked Oatmeal #OatmealArtist #Vegan

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to Cowboy Cookie Baked Oatmeal

  1. Sounds very yummy! Just for future reference, who makes vegan M&Ms? I did splurge on vegan marshmallows when I was in the States a couple of months ago. For me the splurge was not so much the money as the sugar and calories completely devoid of any nutrition. But I was curious, and now my curiosity has been satisfied.

  2. This looks so delicious! Healthy way to have “dessert” for breakfast 🙂

  3. Kelsey says:

    I’m amazed at the texture this had! I never would have thought of blending the oats with the zucchini, but it totally works. I used 1 medjool date instead of the maple syrup and I thought it was sweet enough. How would you alter the recipe to make a big batch?

  4. Thank you so much for including a link to my recipe!
    I totally get your reluctance to splurge on vegan marshmallows and M&Ms. I recently bought a bag of Dandies (to make s’mores pancakes), and yikes! So much more expensive than the gelatin version 🙁

  5. Cassie says:

    I get unreasonably excited whenever I see anything sweet potato, gingerbread, banana bread, chocolate…YUM! This made me super excited as well–like a giant cookie in a ramekin!

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